Korean · Lunch or dinner

Beef Bulgogi Bowl

Name: Beef Bulgogi Bowl
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1½ lb ribeye steak, frozen 30 min, then sliced paper-thin against the grain; ⅓ cup soy sauce; ½ Asian pear, grated (tenderizer and sweetness); 2 tbsp mirin; 2 tbsp brown sugar; 2 tbsp toasted sesame oil; 5 garlic cloves, minced; 1 tbsp fresh ginger, grated; 4 scallions, sliced (2 in marinade, 2 for garnish); ½ tsp black pepper; 2 cups short-grain white rice, rinsed; 1 head red leaf lettuce, leaves separated and washed; 2 tbsp ssamjang; 1 tbsp toasted sesame seeds, toasted; 1 tbsp neutral oil

Sweet-soy marinated ribeye, rice, lettuce wraps and ssamjang.

Maui's an app that plans a whole week of dinners like this one. See how it works ↓

Prep: 25 min
Cook: 15 min
Makes: 4 servings
Skill: Comfortable
Heat: Mild, adjustable

Contains soy Contains sesame

Maui says

Grated Asian pear is the secret - its enzymes tenderize beef AND add a subtle sweet that no sugar can fake. Buy one; it lasts a week and works in every bulgogi marinade.

Ingredients

Everything below makes 4 servings.

1½ lbribeye steakfrozen 30 min, then sliced paper-thin against the grain
⅓ cupsoy sauce
½Asian peargrated (tenderizer and sweetness)
2 tbspmirin
2 tbspbrown sugar
2 tbsptoasted sesame oil
5garlic clovesminced
1 tbspfresh gingergrated
4scallionssliced (2 in marinade, 2 for garnish)
½ tspblack pepper
2 cupsshort-grain white ricerinsed
1 headred leaf lettuceleaves separated and washed
2 tbspssamjang
1 tbsptoasted sesame seedstoasted
1 tbspneutral oil

In the app these rescale to however many people you're feeding.

Nutrition

Per serving, as written.

980calories
42gprotein
95gcarbs
47gfat

Swaps move these numbers. A different protein or base changes them.

Instructions

Knife work first, then the stove. Nothing below asks you to chop while something burns.

Before you start

Freeze ribeye 30 min, then slice paper-thin against the grain (1/8 inch).
Grate pear and ginger. Mince garlic. Slice scallions (split 2 for marinade and 2 garnish).
Rinse rice; start cooking.
Whisk soy and grated pear and mirin and brown sugar and sesame oil and garlic and ginger and 2 scallions and pepper for the marinade.

Marinate

Toss sliced beef with the marinade in a bowl. Let sit 20-30 min at room temp (or up to 6 hr fridge). Pear enzymes start tenderizing immediately.

20 min · hands off

Cook rice

Cook rice per package or rice cooker (~20 min).

20 min · hands off

Sear beef

Heat neutral oil in the skillet over HIGH heat - you want it screaming. Spread beef in a single layer in batches; don't crowd. Sear 1-2 min per side until edges char and sauce caramelizes. Repeat.

8 min · hands on

Assemble

Scoop rice into 4 bowls. Pile bulgogi over rice. Top with scallions and toasted sesame seeds. Serve lettuce leaves and ssamjang on the side for wrapping bites.

2 min · hands on

Make it yours

Every swap here is one Maui already knows how to make, including what it does to the timing.

Instead of ribeye Boneless skinless chicken thighs

Slice thin against the grain; marinate same way; pan-fry 4 min per side. Adds about 5 minutes.

Instead of ribeye Extra-firm tofu

Press 10 min, slab, marinate 15 min, sear 3 min per side.

Instead of short-grain white rice and lettuce wraps Rice only (skip lettuce)

Just rice base - common takeout style.

Instead of short-grain white rice and lettuce wraps Quinoa

Quinoa cooks in 15 min.

What keeps

Marinated beef keeps 2 days raw or freezes 1 month; cooked beef reheats well. Lettuce and rice fresh per meal.

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